The Ultimate Pesto, Sun-Dried Tomato & Bacon Mozzarella Sandwich: A Symphony of Flavors Between Two Slices
This gooey, flavorful sandwich combines melty fresh mozzarella, crispy bacon, rich pesto, and tangy sun-dried tomatoes between buttery sourdough slices. Perfect for a cozy lunch or quick dinner, it’s indulgent, easy, and ready in under 15 minutes!
Ingredients
-
3 balls fresh mozzarella (125g each), sliced thin
-
Butter (for grilling, Kerrygold or similar)
-
4 tbsp pesto (homemade or good-quality store-bought)
-
8 thick slices sourdough bread
-
4 strips bacon, cooked and chopped (crispy is best)
-
8 sun-dried tomatoes, chopped finely
Instructions
1. Prepare the Sandwich Base
-
Place two slices of bread in a large frying pan (or four slices if making two sandwiches at once).
-
Spread butter generously on the top side of each slice.
-
Flip the slices so the buttered side is down, ready for toppings.
2. Layer the Fillings
-
Place 3–4 thin slices of mozzarella on each bread slice.
-
Spread a heaped tablespoon of pesto over the cheese.
-
Sprinkle chopped sun-dried tomatoes and bacon pieces evenly.
-
Add another layer of mozzarella for extra melty goodness.
-
Top with the remaining bread slice to form a sandwich.
3. Final Prep Before Cooking
-
Press down gently on each sandwich to keep the fillings contained.
-
Spread butter on the top slice of bread for frying.
4. Cook the Sandwiches
-
Heat the pan over medium heat.
-
Fry each sandwich until golden brown on both sides, flipping carefully.
-
Make sure the cheese melts completely for a gooey center.
5. Serve
-
Remove sandwiches from the pan and let cool for a minute.
-
Slice in half and enjoy immediately with your favorite side.
Notes
-
Low & slow: Medium heat ensures the cheese melts before the bread burns.
-
Extra crispy: Press sandwiches lightly with a spatula while cooking.
-
Even melting: Thin mozzarella slices distribute heat evenly.
-
Make ahead: Assemble sandwiches and refrigerate for up to 30 minutes before cooking.